Roasted Red Pepper and Tomato Soup
User Reviews
4.9
159 reviews
Excellent
Roasted Red Pepper and Tomato Soup
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This bright and creamy Roasted Red Pepper and Tomato Soup is packed full of vegetables and so easy to make, that you will never open a tin of soup again.
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Ingredients
- 1 tablespoon olive oil
- 1 carrot diced
- 2 roasted red peppers
- 1 rib celery diced
- 2 garlic clove crushed
- 6 tomatoes
- 1 onion diced
- 700 ml vegetable stock
- 2 tablespoon balsamic vinegar
- 1 handful fresh basil finely chopped
- 1 pinch sea salt and ground black pepper
Instructions
- Heat 1 tablespoon Olive oil in a large pan and add 1 Onion, 2 Garlic clove, 1 Carrot and 1 rib Celery and gently cook for 4 minutes.
- Add 6 Tomatoes and 2 Roasted red peppers and cook for a further 2 minutes.
- Add 700 ml Vegetable stock, 1 handful Fresh basil, 1 pinch Sea salt and ground black pepper and 2 tablespoon Balsamic vinegar and bring to the boil. Simmer for 10 minutes.
- Blend the soup until smooth and then sieve through a fine mesh sieve.
Notes
- Don't throw the vegetable mixture that is left in the sieve from this roasted red pepper and tomato soup. You can add a couple of tablespoon back to the pan to thicken it a little and add the rest to a pasta sauce for a vegetable boost. Save yourself some time and buy a jar of roasted red peppers. Swap the basil for either thyme, parsley or coriander for a different flavour. Make a thicker soup by adding a small potato at the same time as the rest of the vegetable. Take this roasted red pepper and tomato soup to the next level by roasting the tomatoes too. Adding the basil before blending can make it turn a brown colour. If you don't want this, you can add it as a garnish at the end. Use a stick blender to blend this soup. If you are going to use a jug blender, then let it cool before blending it. Blending hot soup can cause the jug to break. We have used vegetarian stock to keep this soup vegetarian, however you could swap it for a really good quality chicken stock to give it a richer flavour. If you want to bulk out the soup, then some cooked rice or orzo pasta works well. Add some crunch by sprinkling with pine nuts before serving.
- Don't throw the vegetable mixture that is left in the sieve from this roasted red pepper and tomato soup. You can add a couple of tablespoon back to the pan to thicken it a little and add the rest to a pasta sauce for a vegetable boost.
- Save yourself some time and buy a jar of roasted red peppers.
- Swap the basil for either thyme, parsley or coriander for a different flavour.
- Make a thicker soup by adding a small potato at the same time as the rest of the vegetable.
- Take this roasted red pepper and tomato soup to the next level by roasting the tomatoes too.
- Adding the basil before blending can make it turn a brown colour. If you don't want this, you can add it as a garnish at the end.
- Use a stick blender to blend this soup. If you are going to use a jug blender, then let it cool before blending it. Blending hot soup can cause the jug to break.
- We have used vegetarian stock to keep this soup vegetarian, however you could swap it for a really good quality chicken stock to give it a richer flavour.
- If you want to bulk out the soup, then some cooked rice or orzo pasta works well.
- Add some crunch by sprinkling with pine nuts before serving.
Nutrition Information
Show Details
Serving
1bowl
Calories
109kcal
(5%)
Carbohydrates
21g
(7%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Monounsaturated Fat
2g
Sodium
48mg
(2%)
Potassium
581mg
(17%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
6850IU
(137%)
Vitamin C
33mg
(37%)
Calcium
70mg
(7%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 109kcal | 5% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 48mg | 2% |
| Potassium | 581mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 6850IU | 137% |
| Vitamin C | 33mg | 37% |
| Calcium | 70mg | 7% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
159 reviews
Excellent
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